Flowerpot Parfait Recipes

Steps:

• Make the fruitcake granola: Preheat the oven to 275. Crumble the cake into pea-size pieces with your hands. Chop up any large chunks of fruit or nuts. Scatter the pieces on a baking sheet and bake until golden brown and dry, 35 to 55 minutes, depending on the kind of fruitcake. Cool completely. (Leftover granola will keep in an airtight container for up to 1 week.)
• Make the parfaits: Warm the blueberries in a small saucepan over medium heat, about 5 minutes. Strain, reserving the berries and juice separately. Return the juice to the pan and boil until reduced by half, about 4 minutes. Cool completely.
• Divide the blueberry sauce among 4 tall parfait glasses. Add 1 cup yogurt to each and gently swirl. Top the parfaits with the fruitcake granola and blueberries.

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Steps:

• Spoon 1/4 cup yogurt into bottoms of four parfait glasses.
• Sprinkle 1 tablespoon graham cracker crumbs over yogurt in each glass.
• Top crumbs with 1/4 cup diced fruit. Top fruit with 1/4 cup applesauce. Repeat layers. Cover and chill until ready to serve.

Steps:

• Place berries into 6 parfait glasses. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add cold water and ice cubes; stir until ice is melted. Pour 3/4 cup evenly over berries. Refrigerate 20 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature until cooled and ready to be used.
• Add 1 cup COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over gelatin in glasses.
• Refrigerate 1 hour or until firm. Serve topped with remaining COOL WHIP.

Steps:

• In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
• Enjoy!

Steps:

• Line 4 terra cotta pots with foil muffin cups.
• Spoon in ingredients, alternating berries and banana between yogurt.
• Top with granola.
• Note: If you use soy yogurt the parfaits are dairy-free!

Steps:

• In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. , Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving.

Steps:

• Fold Yoplait and Cool Whip, set aside.
• Wash fruit.
• In glass bowl, layer fruit, then a layer of Cool Whip mixture, continue with another layer of fruit, then Cool Whip, continue to top of bowl.
• Garnish with chopped walnuts.
• Refrigerate.
• Use any fruit you like or any flavor of Yoplait Yogurt you like.
• This is really yummy.